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These fishcakes are simple to make and a great way of using up leftovers. These ones are child friendly. Using oily fish gets omega-3s and vit D into your child’s diet.
They can be spiced up a little by tweaking the ingredients. Add a small finely chopped red chilli and fresh coriander to give an Asian flavour or use freshly shredded basil and chopped black olive for a more Mediterranean flavour. The addition of nori adds a super food element to these fishcakes with its cocktail of micro-nutrients.

Serves 2 adults or 4 kids


  • 300 grams organic salmon, skinned, filleted and pin boned
  • 300 grams floury potatoes, cooked and mashed
  • 2 spring onion, finely chopped
  • 1 egg yolk (set aside egg white for later)
  • Zest of ¼ lemon
  • ½ garlic clove, finely grated
  • ½ teaspoon nori flakes
  • 1 teaspoon Dijon mustard


  • To coat
  • 1 tablespoon spelt, rye or brown rice flour
  • 1 egg white, lightly whisked
  • 50 grams spelt, rye or GF breadcrumbs (fine crumbs)
  • + 1 teaspoon sesame seeds
  • + ½ teaspoon turmeric (mix breadcrumbs, sesame seeds and turmeric together on a flat plate.
  • Glug of olive oil, and butter (opt), to cook

Tomato, Basil and Caper Salsa

  • 3 organic vine tomatoes, deseeded, cut into thin strips and finely diced.
  • ¼ red onion, finely diced
  • 1/8 clove garlic, finely grated
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil, finely shredded
  • 1 tablespoon capers, drained and finely chopped
  • Sea salt
  • Freshly crushed peppercorns
  • Gluten free: Use GF breadcrumbs
  • Dairy free: Use olive oil or odourless coconut oil
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  1. Begin by cooking the potatoes. Bring the potatoes in a large saucepan to the boil, lower heat and simmer until tender. Strain off water and let them steam dry for 1–2 minutes. Season and mash the potatoes, set aside to cool.
  2. Season the salmon and lay flat in a shallow pan, cover with water and bring to a boil, simmer for approximately 10 minutes, depending on thickness of salmon fillets. Remove the salmon from the liquid and set aside (the liquid can be reserved for a
    seafood stock).
  3. Chop spring onion and add to cooled mashed potatoes.
  4. Mix egg yolk with the zest of lemon, grated garlic, nori flakes and Dijon mustard. Add into the mashed potatoes and gently mix.
  5. Flake the salmon between your fingers and add to mashed potato mixture. Gently mix through, watching for any little bones remaining.
  6. Divide the mixture into 4 round shapes, transfer to fridge to rest.
  7. Put the flour, egg and breadcrumb mixture into 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg and finally coat in breadcrumbs, making sure all the fishcakes are coated. Transfer to a clean plate. Place back in fridge for another 15 minutes to firm up before cooking.
  8. To a large ovenproof frying pan on a medium heat add glug of olive oil and a knob of butter (optional). When the butter is melted and the oil heated, add fishcakes and cook about 2-3 minutes on each side or until crispy and golden. Transfer to hot oven @ 180 C for 8-10 minutes Serve straight away, with tomato, basil and caper salsa or wedge of lemon and seasonal green vegetables or herby organic leaves.

Method: Tomato, Basil and Caper Salsa

  1. Combine all ingredients in a bowl.
  2.  Allow to sit at room temperature for at least 15 minutes before using.

Maggie's Tips

  • If you are just introducing oily fish to your child’s diet the percentage of salmon can be less and later gradually increased as the child gets used to the taste.
  • Vary fish: organic smoked salmon, fresh or smoked mackerel, kippers.
  • In a hurry use tinned wild salmon or line caught tuna, or tinned mackerel or sardines
  • Can be made the day before.